不同乳酸菌发酵对甘薯淀粉加工浆液营养功能成分及感官特性的影响

摘要/Abstract

摘要： 本研究选用植物乳杆菌（L.p）、保加利亚乳杆菌（L.b）、嗜热链球菌（S.t）、戊糖片球菌（P.p）、干酪乳杆菌（L.c）及商业植物乳杆菌（SZ）分别对甘薯淀粉加工浆液进行发酵，比较了不同乳酸菌发酵对甘薯淀粉加工浆液营养功能成分（蛋白质、灰分、可溶性膳食纤维、不溶性膳食纤维、总膳食纤维、总酸、总糖、乳酸、短链脂肪酸、总酚、游离氨基酸）及感官特性（电子鼻、电子舌、GC-MS、感官评价）的影响。结果表明：6种乳酸菌发酵后，浆液中蛋白质、糖类、可溶性膳食纤维、不溶性膳食纤维及总膳食纤维含量显著下降，灰分无明显变化；不同乳酸菌均表现出良好的发酵性能，发酵后浆液pH从6.62下降到3.67-3.88，总酸含量由0.29 g/100 mL提高至2.69- 3.67g/100mL，且乳酸及短链脂肪酸含量显著上升；L.b和L.c发酵显著提高了浆液中总酚含量，分别提升了31.30%和30.18%；在发酵液中共检出16种游离氨基酸，其中必需游离氨基酸含量显著上升；GC-MS结果表明，乳酸菌发酵可有效提升甘薯淀粉加工浆液中风味物质的种类和含量，改善其风味和口感，其中P.p、S.t和SZ发酵浆液的总体感官品质最好。上述研究结果可为乳酸菌发酵应用于甘薯淀粉加工浆液制备饮料的研发奠定理论支撑。

关键词: 甘薯淀粉加工浆液, 乳酸菌, 营养功能成分, 感官特性

Abstract: In this study, sweet potato starch processing slurry was fermented using Lactobacillus plantarum (L.p), Lactobacillus bulgaricus (L.b), Streptococcus thermophilus (S.t), Pediococcus pentosus (P.p), Lactobacillus casei (L.c) and commercial Lactobacillus plantarum (SZ), respectively, and the Effects of the different lactic acid bacteria on nutritional and functional components (protein, ash, soluble dietary fiber, insoluble dietary fiber, total dietary fiber, total acid, total sugar, lactic acid, short chain fatty acid, total polyphenol, and free amino acid) and sensory characteristics (electronic nose, electronic tongue, GC-MS, and sensory evaluation) of sweet potato starch processing slurry were compared. The results showed that after fermentation, the contents of protein, sugar, soluble dietary fiber, insoluble dietary fiber and total dietary fiber decreased significantly, while the ash content exhibited little change. All kinds of lactic acid bacteria showed excellent fermentation activity, e.g. pH of the slurry decreased from 6.62 to 3.67-3.88, total acid content increased from 0.29 g/100 ml to 2.88 69-3.67g/100ml, and contents of lactic acid and short chain fatty acids increased significantly. L.b and L.C fermentation significantly increased the total polyphenol content in the slurry by 31.30% and 30.18%, respectively. Also, 16 kinds of free amino acids were detected in the fermented slurry, of which the content of essential free amino acids increased significantly. The GC-MS profile showed that lactic acid bacteria fermentation could effectively improve the flavor substances and quality of sweet potato starch processing slurry, among them, slurry fermented by P.p、S.t, and SZ exhibited better overall acceptability. In conclusion, these findings can lay a theoretical support for the research and development of lactic acid bacteria-fermented beverage from sweet potato starch processing slurry.

Key words: Sweet potato starch processing slurry, lactobacillus, nutritional and functional components, sensory characteristics.

中图分类号:

TS209

曹晶晶木泰华马梦梅. 不同乳酸菌发酵对甘薯淀粉加工浆液营养功能成分及感官特性的影响[J]. 食品科学, 0, (): 0-0.

Tai-Hua MU Meng-Mei MA. Effect of Different Kinds of Lactic Acid Bacteria Fermentation on Nutritional and Functional Components and Sensory Characteristics of Sweet Potato Starch Processing Slurry[J]. FOOD SCIENCE, 0, (): 0-0.

参考文献

[1] 王欣, 李强, 曹清河, 等. 中国甘薯产业和种业发展现状与未来展望[J]. 中国农业科学, 2021, 54(03): 483-492. DOI:CNKI:SUN:ZNYK.0.2021-03-003.
[2] 联合国粮农组织数据库．[DB/OL]. [2020-11-26]. http://www.fao.org/faostat/zh.
[3] 李滟临, 王爱, 陆锐, 等. 甘薯淀粉黄浆营养成分利用及抗结肠癌活性研究[J]. 现代农业科技, 2018, No.718(08): 250-251.
[4] 张静, 张碧莹, 唐玲, 等. 甘薯淀粉清洁生产工艺[J]. 食品与发酵工业, 2018, 44(05): 209-217. DOI:10.13995/j.cnki.11-1802/ts.015177.
[5] 李青嵘, 罗嘉玲, 程实, 等. 甘薯淀粉加工废水中生化成分回收的新方法研究[J]. 华南师范大学学报(自然科学版), 2018, 50(02): 57-64.DOI:CNKI:SUN:HNSF.0.2018-02-011.
[6] 徐贞贞, 刘海华, 徐雷, 等. 回收甘薯淀粉生产副产物中蛋白质的方法及甘薯加工方法[P]. 北京市：CN111909233A, 2020-11-10.
[7] 冯顺利, 徐辉, 李欣然, 等. 产油真菌利用甘薯淀粉酶解液发酵的条件优化[J].应用与环境生物学报,2016,22(02):213-218. DOI:CNKI:SUN:YYHS.0.2016-02-008.
[8] 施赛磊, 甄福喜. 微生态制剂联合肠内营养对食管癌患者术后肠功能及营养状况的影响[J]. 中国微生态学杂志, 2021, 33(03): 335-338+343. DOI:10.13381/j.cnki.cjm.202103017.
[9] 孙盛, 陈作国, 俞赟霞, 等. 产胞外多糖植物乳杆菌WHH589的免疫活性及其在发酵乳中的应用[J/OL]. 食品与发酵工业: 1-12[2021-04-21] . https://doi.org/10.13995/j.cnki.11-1802/ts.026564.
[10] 李仲禧. 苹果汁植物乳杆菌发酵对多酚化合物抗氧化活性的影响[D].上海：上海海洋大学,2019,2-8.
[11] KAPRASOB R, KERDCHOECHUEN O, LAOHAKUNJIT N, et al. B vitamins and prebiotic fructooligosaccharides of cashew apple fermented with probiotic strains Lactobacillus spp., Leuconostoc mesenteroides and Bifidobacterium longum [J]. Process Biochemistry, 2018, (5):94-102. DOI:10.1016/j.procbio.2018.04.009.
[12] XU X, BAO Y, WU B, et al. Chemical analysis and flavor properties of blended orange, carrot, apple and Chinese jujube juice fermented by selenium-enriched probiotics[J]. Food Chemistry, 2019, 289(AUG.15): 250-258. DOI:10.1016/j.foodchem.2019.03.068.
[13] TKACZ K, CHMIELEWSKA J, TURKIEWICZ I P, et al. Dynamics of changes in organic acids, sugars and phenolic compounds and antioxidant activity of sea buckthorn and sea buckthorn-apple juices during malolactic fermentation[J]. Food Chemistry, 2020, 332. DOI:10.1016/j.foodchem.2020.127382.
[14] MANTZOURANI I, TERPOU A, BELATOROU A, et al. Functional pomegranate beverage production by fermentation with a novel synbiotic L. paracasei biocatalyst[J]. Food Chemistry, 2020, 308.DOI:10.1016/j.foodchem.2019.125658.
[15] AVDEEF A, BERGER C M, BROWNELL C. pH-metric solubility. 2: correlation between the acid-base titration and the saturation shake-flask solubility-pH methods [J]. Pharm Res, 2000, 17(1): 85-89. DOI: 10.1023/A:1007526826979.
[16] 赵晓娟, 李敏仪, 黄桂颖, 等. Folin-Ciocalteu法测定苹果醋饮料的总多酚含量[J].食品科学,2013,34(08):31-35. DOI：10.7506/spkx1002-6630-201308007.
[17] 沈燕飞. 乳酸菌发酵苹果原浆过程中的基本组分与抗氧化活性变化[D]. 杭州：浙江工业大学, 2019：38.
[18] 杨晓君, 胡变芳, 陈林晶, 等. 益生菌发酵甘薯汁的工艺优化设计[J].邵阳学院学报(自然科学版),2020,17(04):83-89.DOI:CNKI:SUN:SYXZ.0.2020-04-012.
[19] AGUIRRE L, GARRO M S, GIORI G S. Enzymatic hydrolysis of soybean protein using lactic acid bacteria[J].Food Chemistry, 2008, 111:976-982. DOI: 10.1016/j.foodchem.2008.05.018.
[20] 李俊, 卢阳, 刘永翔, 等. 乳酸菌发酵对苦荞芽苗饮料品质和营养成分的影响[J].食品与机械,2018,34(12):195-199. DOI：10.13652/j.issn.1003-5788.2018.12.039.3.
[21] 谢静, 马梦婷, 陈小静, 等. 膳食纤维对肠道菌群影响的研究进展[J].农产品加工,2021(03):67-72. DOI： 10.16693/j.cnki.1671-9646(X).2021.02.015.
[22] 王津, 茹鑫, 邹妍, 等. 茶叶膳食纤维作为益生元对肠道菌群的影响[J].食品研究与开发,2019,40(11):76-82. DOI：CNKI:SUN:SPYK.0.2019-11-016.
[23] 王岸娜, 朱海兰, 吴立根, 等. 膳食纤维的功能、改性及应用[J].河南工业大学学报:自然科学版, 2009, 30 (2) :89-94. DOI:10.16433/j.cnki.issn1673-2383.2009.02.014.
[24] 徐广超, 唐一潇, 赵梅. 豆渣水溶性膳食纤维对双歧杆菌增殖的影响[J].粮油食品科技,2012,20(06):19-21. DOI:10.16210/j.cnki.1007-7561.2012.06.013.
[25] GRAY D S. The clinical uses of dietary fiber.[J] American Family Physician, 1995, 51(2):419-426.DOI：10.3109/02813439508996748.
[26] 王娟. 试分析食品中灰分测定应注意环节[J]. 中国科技投资, 2017, 000(029):333. DOI：10.3969/j.issn.1673-5811.2017.29.305
[27] ALVES V , SCPINI T , CAMARGO A F , et al. Development of fermented beverage with water kefir in water-soluble coconut extract (Cocos nucifera L.) with inulin addition[J]. LWT- Food Science and Technology, 2021(1):111364. DOI: 10.1016/J.LWT.2021.111364.
[28] 陈树俊，石玥，胡洁，等. 响应面法优化萌发藜麦芽乳发酵工艺［J］.食品科学，2017，38( 16) : 70－76.
[29] 胡民万, 扈金萍. 短链脂肪酸与代谢性疾病相关性的研究进展[J].国际药学研究杂志,2020,47(11):881-886+953.DOI:10.13220/j.cnki.jipr.2020.11.001.
[30] PEDRO G, RICARDO A J, JAMES D S P. A Cross-Talk Between Microbiota-Derived Short-Chain Fatty Acids and the Host Mucosal Immune System Regulates Intestinal Homeostasis and Inflammatory Bowel Disease.[J]. Inflammatory bowel diseases, 2018, 24(3) : 558-572.DOI:10.1093/ibd/izx029.
[31] SUN M M, WU W, CHEN L, et al. Microbiota-derived short-chain fatty acids promote Th1 cell IL-10 production to maintain intestinal homeostasis[J]. Nature Communications,2018,9(1): 3555. DOI:10.1038/s41467-018-05901-2.
[32] 刘利利, 周勇, 卢宗梅, 等. 植物乳酸菌高密度发酵培养基优化[J].当代化工,2020,49(04):616-619. DOI： 10.13840/j.cnki.cn21-1457/tq.2020.04.029.
[33] VERON H E, GAUFFIN C P, FABERSANI E, et al. Cactus pear (Opuntia ficus-indica) juice fermented with autochthonous Lactobacillus plantarum S-811.[J]. Food & function,2019: 10, 1085–1097. DOI:10.1039/c8fo01591k.
[34] WANG Y C, TAO Y, ZHANG X Y, et al. Metabolic profile of ginkgo kernel juice fermented with lactic aicd bacteria: a potential way to degrade ginkgolic acids and enrich terpene lactones and phenolics[J]. Process Biochemistry, 2019, 76: 25-33. DOI:10.1016/j.procbio.2018.11.006.
[35] 王红梅, 蒋思睿, 陶阳, 等. 超声辅助植物乳杆菌发酵苹果汁及草莓汁过程中菌体生长及酚类等物质代谢[J].食品科学,2020,41(14):72-81.
[36] MUHIALDIN B J, HUSSIN A, ADUM K H, et al. Metabolomic changes and biological activities during the lacto-fermentation of jackfruit juice using Lactobacillus casei ATCC334[J]. LWT- Food Science and Technology, 2021, 141(1):110940. DOI：10.1016/j.lwt.2021.110940.
[37] 华晓雨, 陶爽, 孙盛楠, 等. 植物次生代谢产物-酚类化合物的研究进展[J]. 生物技术通报, 2017, 033(012):22-29. DOI： 10.13560/j.cnki.biotech.bull.1985.2017-0546.8
[38] LI S, TAO Y, LI D, et al. Fermentation of blueberry juices using autochthonous lactic acid bacteria isolated from fruit environment: Fermentation characteristics and evolution of phenolic profiles[J].Chemosphere, 2021, 276. DOI:10.1016/J.CHEMOSPHERE.2021.130090.
[39] ANNALISA R, MARTINA C, ALElESSIA L, et al. Volatile profile of elderberry juice: Effect of lactic acid fermentation using L. plantarum, L. rhamnosus and L. casei strains.[J]. Food research international (Ottawa, Ont.),2018,105: 412–422. DOI:10.1016/j.foodres.2017.11.042.
[40] KWAW E, MA Y, TCHABO W, et al. Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice.[J]. Food chemistry,2018,250: 148-154. DOI:10.1016/j.foodchem.2018.01.009.
[41] LI Z , TENG J, LYU Y, et al. Enhanced Antioxidant Activity for Apple Juice Fermented with Lactobacillus plantarum ATCC14917[J]. Molecules, 2018, 24(1), 51. DOI: 10.3390/molecules24010051.
[42] OTHMAN N B, ROBLAIN D, CHAMMEN N, et al. Antioxidant phenolic compounds loss during the fermentation of Chétoui olives[J]. Food Chemistry,2009,116(3):662-669. DOI: 10.1016/j.foodchem.2009.02.084.
[43] ESCUDERO L B, CERRILLO I , HERRERO M G, et al. Fermented orange juice: source of higher carotenoid and flavanone contents.[J]. Journal of Agricultural & Food Chemistry, 2013, 61:8773-8782. DOI: 10.1021/jf401240p.
[44] 庞广昌, 陈庆森, 胡志和, 等. 食品营养与免疫代谢关系研究进展[J].食品科学,2018,39(01):1-15.
[45] LIU D, ZHANG X, XIA B, et al. Optimization hydrolysis processing of glutinous rice wine lees by protease [J]. Cereal & Feed Industry, 2011, 12(9): 24-27.
[46] 杨冲, 彭珍, 熊涛. 南丰蜜桔汁乳酸菌发酵过程中品质的变化[J].食品工业科技,2018,39(11):1-5+11. DOI:10.13386/j.issn1002-0306.2018.11.001.
[47] SMID E J, KLEEREBEZEM M. Product of aroma compounds in lactic ermentarions[J]．Annual Review Of Food Science And Technoiogy,2014,5(1):313-326.
[48] SHEN F, NIU X Y, YANG D T, et al. Determination of amino acids in Chinese rice wine by fourier transform near-infrared spectroscopy [J]. Journal of Agricultural & Food Chemistry, 2010, 58(17): 9809-9816.DOI:10.1021/jf1017912.
[49] ZHANG F J, XUE J, WANG D, et al. Dynamic changes of the content of biogenic amines in Chinese rice wine during the brewing process [J]. Journal of the Institute of Brewing, 2013, 119(4): 294-302. DOI：10.1002/jib.93.
[50] 张玉慧. 乳酸菌发酵蓝莓果汁的工艺研究[D]. 沈阳农业大学, 2016,1-14.
[51] 余欢, 管敬喜, 杨莹, 等. 7 株野生葡萄酒酵母对'桂葡3号'干白葡萄酒香气成分的影响[J].食品科学, 2019, 40(04): 251-258.
[52] CAGNO R D, FILANNINO P, GOBBETTI M . Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice[J]. International Journal of Food Microbiology, 2017, 248: 56–62. DOI：10.1016/j.ijfoodmicro.2017.02.014.